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1
In a small bowl, mix the honey, warm water, and yeast until the yeast begins to bubble.
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2
In a medium bowl, mix the whole wheat flour, 1 3/4 cups all-purpose flour, salt, and olive oil with an electric mixer on medium speed.
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3
Pour the yeast mixture into the flour mixture and continue to mix on medium speed until a smooth dough is formed.
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4
If dough is too sticky after 5 minutes of mixing, add flour by the teaspoon until the dough pulls away from the sides of the bowl.
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5
Spray a large bowl with canola oil cooking spray.
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6
Place dough in the bowl and cover with plastic wrap.
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7
Let dough rise until it has doubled in bulk, about 1 hour.
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8
With clean hands, punch down the dough.
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9
Sprinkle a clean work surface with the remaining 2 tablespoons of flour and pour the dough onto the work surface.
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10
Lightly knead dough for 1 minute.
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11
On a pizza pan or baking sheet covered with parchment paper, shape dough into desired shape.
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12
Topping:
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13
Preheat oven to 425 degrees F.
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14
In a medium bowl, mix drained crushed tomatoes and tomato paste.
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15
Add oregano, basil, and pine nuts and stir until combined.
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16
Spread tomato mixture on top of dough.
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17
Top with shredded cheeses and bake for 20 to 30 minutes, or until cheese is melted and bubbly.
